Citation: | WANG Xinying, CHEN Lianhong, DU Rongsheng, et al. Optimization of the Compounding Formula of Food Gums in Pork Sausage by Response Surface Method[J]. Science and Technology of Food Industry, 2021, 42(14): 145−152. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070265. |
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